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Wilatsana is a sensory and consumer scientist with particular expertise and experience in designing and conducting sensory and consumer tests relating to food and beverages. Her skills include integrating and analysing consumer, sensory, marketing and instrumental data to generate and report on insights regarding key product success factors.
She has also worked with a variety of research collaborators and clients from food companies regarding food consumer and sensory research methodologies in Indonesia, Philippines, Vietnam, Thailand, Singapore, New Zealand, Canada, France, USA, and the UK.
Professional Memberships
- Institute of Food Science and Technology - Professional Food Sensory Group (PFSG)
- European Sensory Network (ESN)
Academic Department: Harper Food Innovation
Tel: 01952815003
Office: RFA009 Regional Food Academy
Research profile: ORCID
Publications
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GuildHE Research Repositories is a joint repository for research outputs designed to capture the work of individuals and institutions who are Members of GuildHE.
Other publications
- Bethan Till, Wilatsana Posri, Jim Huntington, Ralph Early, Jules Taylor-Pickard and Liam Sinclair. (2019) Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows. Journal of Dairy Science. 102(12): 10934-10946.
- Arunothai Juemanee, Kongkarn Kijroongrojana, Mutita Meenune and Wilatsana Posri. (2018) Perceived sensory quality of unpolished pigmented and milled white rice. British Food Journal. 120(5): 1073-1088.
- Maricruz Rodriguez-Herrera, Yunus Khatri, Simon P. Marsh, Wilatsana Posri and Liam A. Sinclair. (2017) Feeding microalgae at a high level to finishing heifers increase the long-chain n-3 fatty acid composition of beef with only small effects on the sensory quality. International Journal of Food Science and Technology. 53(6): 1405-1413.
- Nitchara Toontom, Wilatsana Posri, Sittiwat Lertsiri and Mutita Meenune. (2016) Effect of drying methods on Thai dried chilli’s hotness and pungent odour characteristics and consumer liking. International Food Research Journal. 23(1): 289-299.
- J. Wichaphon, W. Posri, A. Assavanig, C. Thongthai and S. Lertsiri. (2013) Categorization of Thai Fish Sauce based on Aroma Characteristics. Journal of Food Quality. 36(2): 91–97.
- Toontom, N., Meenune, M., Posri, W. and Lertsiri, S. (2012) ‘Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chilli’ International Food Research Journal 19 (3): 1023-1031
- Shankar, B., Posri, W. and Srivong, T. (2011) 'A Case Study Involving Supermarkets and Smallholders in Thailand' Canadian Journal of Development Studies 31(1-2): 137-153
- N. Toontom, M. Meenune and W. Posri (2010) ‘Influence of Antioxidant Information on Consumer Preference for a Thai Chilli Paste Product’ British Food Journal 112(11): 1252-1265
- Khajarern, K., Posri, W. and Duizer, L. (2010) ‘Effects of banana drinks taken for fatigue reduction’, International Food Research Journal 17: 181-192
- W. Posri and H.J.H. MacFie (2008) ‘The Influence of Testing Context on Tea Bag Product Acceptance in Central Location Tests’ Journal of Sensory Studies 23(6): 835-851
- W. Posri, B. Shankar and S. Chardbanchachai (2007) ‘Consumer Attitudes Towards and Willingness to Pay for Pesticide Residual Limit Complaint ‘ Safe’ Vegetables in Northeast Thailand’ Journal of International Food and Agribusiness Marketing 19(1): 81-101
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